How To Make Romesco Sauce (For Seafood & Veggies)
The power of a good sauce is undeniable, and Romesco Sauce is one of the greats. This Spanish roasted red pepper and almond sauce is sweetened with a bit of tomato paste, then balanced with raw garlic, vinegar, smoked paprika, and olive oil. The texture is up to you: romesco can be creamy or left chunkier. Either way, it's great served with seafood, vegetables, grilled meats and poultry, or as a sandwich spread. Gluten-free.
Servings: 4 servings
Calories: 178kcal
Equipment
Food processor fitted with blade attachment or mortar and pestle if you prefer to make it entirely by hand
Ingredients
- ⅔ cup jarred roasted red peppers or homemade
- ¼ cup raw, blanched almonds
- 2 Tbsp tomato paste
- 1 clove garlic, roughly chopped
- 2 tsp sherry vinegar
- ½ tsp smoked paprika
- ¼ - ½ cup extra virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Pulse the ingredients. Place ⅔ cup roasted red peppers, ¼ cup almonds, 2 Tbsp tomato paste, 1 chopped garlic clove, 2 tsp sherry vinegar, and ½ tsp smoked paprika in the bowl of a food processor fitted with blade attachment. Pulse until very finely chopped, almost paste-like.
- Stream in olive oil. With the motor on, stream in ¼-½ cup extra virgin olive oil (depending on how thin or thick you want the sauce), until a smooth sauce forms. Season lightly with Kosher salt and freshly ground black pepper, then taste and adjust seasoning according to your taste.
- Optional: The sauce can be enjoyed immediately, but if prepping in advance, it's great to let it sit out at room temperature for an hour to let the flavors meld.
Notes
- Mortar and pestle: If making with a mortar and pestle, begin by smashing garlic clove(s) until a paste forms. Next, add almonds and vinegar, then continue smashing. Once that forms a paste, add all remaining ingredients except oil, salt, and pepper, then continue to grind with the pestle. Finally, add olive oil and work into a creamy consistency. Season to taste with salt and pepper.
- Make-ahead, leftovers, and storage: Romesco sauce will keep for up to 1 week and can easily be made in advance. Store leftovers in an airtight container in a fridge. Can be enjoyed cold or heated in a saucepan over low heat until warm and heated through.
- To freeze: Place leftover sauce in an airtight container, then freeze for up to 3 months. Thaw romesco sauce overnight in a refrigerator.
Nutrition
Calories: 178kcal | Carbohydrates: 4g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Sodium: 385mg | Potassium: 176mg | Fiber: 1g | Sugar: 1g | Vitamin A: 367IU | Vitamin C: 13mg | Calcium: 33mg | Iron: 1mg
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